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Apple Crisp Mini Cheesecakes
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Apple Crisp Mini Cheesecakes

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: apple crisp cheesecake, mini cheesecake, fall dessert, apple cheesecake bites
Servings: 9 9 mini cheesecakes
Calories: 280kcal

Ingredients

  • For the Graham Cracker Crust:
  • 3/4 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter melted
  • For the Crumb Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup quick-cooking oats
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 1/2 tablespoons unsalted butter melted
  • For the Apple Filling:
  • 2 small apples peeled and finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons cornstarch
  • For the Cheesecake Filling:
  • 10 ounces cream cheese softened
  • 6 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg
  • For Serving:
  • Caramel sauce optional

Instructions

  • Prepare the Crust:
    Preheat oven to 325°F. Line a standard cupcake pan with 9 paper liners.
    In a small bowl, mix graham cracker crumbs, cinnamon, and sugar with a fork. Stir in melted butter until fully combined.
    Press about 2 tablespoons of the crust mixture into the bottom of each cupcake liner. Place the pan in the refrigerator to chill while preparing the fillings.
    Make the Crumb Topping:
    In a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and mix until coarse crumbs form. Refrigerate until ready to use.
    Prepare the Cheesecake Filling:
    In a mixing bowl, beat cream cheese, sugar, vanilla, and flour until smooth.
    Add egg and mix until just combined. Do not overmix.
    Spoon the cheesecake mixture over the prepared crusts, filling each liner about 2/3 full.
    Make the Apple Filling:
    In a bowl, toss chopped apples with lemon juice.
    Stir in brown sugar, cornstarch, cinnamon, and nutmeg until apples are evenly coated.
    Spoon the apple mixture over the cheesecake filling, filling each cup almost to the top. Gently press apples down slightly.
    Assemble & Bake:
    Sprinkle the oat crumb topping generously over each cheesecake.
    Bake for 28-30 minutes, or until the cheesecakes are set and the topping is golden brown.
    Let cool in the pan for 30 minutes, then remove and refrigerate for at least 2 hours before serving.
    Serve & Enjoy:
    Drizzle with caramel sauce before serving for an extra decadent touch!

Notes

Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing Option: Freeze without caramel drizzle for up to 3 months. Thaw in the fridge before serving.
Apple Variety: Use tart apples like Granny Smith for a balance of sweet and tangy flavors.